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Cornmeal-Pecan Shortcakes With Lemon Curd & Blueberries

Cornmeal-Pecan Shortcakes With Lemon Curd & Blueberries recipe image
These delightful shortcakes offer a rustic twist on the classic summer dessert. The cornmeal provides a subtle crunch and earthy sweetness, perfectly balancing the bright acidity of the homemade lemon curd. Fresh blueberries simmered into a quick compote add bursts of juicy flavor, while toasted pecans contribute a rich, buttery texture. This dish is ideal for warm afternoons, garden parties, or as a sophisticated end to a brunch menu.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 748.1
Dietary: Vegetarian
Description
These delightful shortcakes offer a rustic twist on the classic summer dessert. The cornmeal provides a subtle crunch and earthy sweetness, perfectly balancing the bright acidity of the homemade lemon curd. Fresh blueberries simmered into a quick compote add bursts of juicy flavor, while toasted pecans contribute a rich, buttery texture. This dish is ideal for warm afternoons, garden parties, or as a sophisticated end to a brunch menu.
Ingredients
  • Fresh blueberries
  • Water
  • Granulated sugar
  • Pure vanilla extract
  • All-purpose flour
  • Yellow cornmeal, preferably stone-ground
  • Granulated sugar, plus 1 tablespoon
  • Baking powder
  • Baking soda
  • Salt
  • Reduced-fat cream cheese
  • Buttermilk, plus 2 tablespoons
  • Canola oil
  • Pure vanilla extract
  • Chopped pecans
  • Lemon curd (see recipe)
Directions
  1. 1
    Preheat oven to 425°F (218°C). Lightly oil a baking sheet or coat it with nonstick spray.
  2. 2
    Make the blueberry filling: In a saucepan, combine blueberries, water, and granulated sugar. Bring to a boil over medium heat.
  3. 3
    Cook, stirring, until berries soften into a sauce, about 3 to 5 minutes. Remove from heat and stir in remaining blueberries and vanilla. Set aside.
  4. 4
    Make the shortcakes: In a mixing bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
  5. 5
    Using a pastry blender or your fingers, cut the cream cheese into the dry ingredients until the mixture resembles coarse meal.
  6. 6
    In a glass measuring cup, combine buttermilk, canola oil, and vanilla.
  7. 7
    Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. Do not overmix; dough will be slightly sticky.
  8. 8
    Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle.
  9. 9
    With a floured knife, cut dough into 8 triangles; place them on the prepared baking sheet.
  10. 10
    In a small bowl, combine chopped pecans and the remaining granulated sugar.
  11. 11
    Brush shortcake tops with the remaining buttermilk and sprinkle with the pecan mixture.
  12. 12
    Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.
  13. 13
    To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates.
  14. 14
    Spoon on blueberry filling and lemon curd. Set tops on at an angle. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 748.1kcal
% Daily Value *
Total Fat 17.7g28%
Saturated Fat 5.0g25%
Cholesterol 13.9mg5%
Sodium 2874.8mg120%
Total Carbohydrate 134.5g45%
Dietary Fiber 7.3g30%
Sugars 42.7g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/cornmeal-pecan-shortcakes-with-lemon-curd-blueberries/